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Tomato-Mango Coconut Cooler

This image courtesy of Joseph DeLeo

Think of this no-cook soup as a Thai-flavored gazpacho. It’s best with really lush summer tomatoes. Serve with a cold noodle dish for a quick summer meal.

6 servings

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursecold appetizer

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, soy free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturehot & spicy, light, nutty, savory, spiced, tangy, tart, umami

Type of Dishcold soup

Ingredients

  • 4 medium ripe tomatoes, finely diced
  • 1 ripe mango, finely diced
  • ½ medium cucumber, peeled, seeded, and finely diced
  • ½ medium red bell pepper, finely diced
  • 2 scallions, green parts only, thinly sliced
  • ¼ cup chopped fresh cilantro, or more to taste
  • Two 13.5-ounce cans light coconut milk
  • 1 teaspoon good-quality curry powder
  • ¼ cup jarred Thai peanut satay sauce, whisked together with ¼ cup hot water
  • 2 to 3 tablespoons lime juice, to taste
  • Salt to taste
  • Chopped peanuts for garnish, optional

Instructions

  1. Combine all the ingredients except the last two in a serving container. Cover and refrigerate for an hour or two, until chilled.

  2. Add salt to taste and adjust the other seasonings, if necessary. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.

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